I found a recipe for Pickled beets that calls for ground cinnamon. I have always heard that ground spices gets stronger and shouldn't be used in canning. Opinions or advice? I only made 5 pints to try the method today.
3 pounds fresh small whole beets
2 cups cider vinegar
2 cups water ( I used the beet juice)
2 cups granulated sugar
1 teaspoon whole allspice
1 teaspoon whole cloves
1 tablespoon ground cinnamon
Clean, cook and peel beets and set aside. Place other ingredients in pot and bring to a boil. Let simmer for 15 minutes. Strain spices out of the liquid. Place beets in clean sterilized jars leaving 1/2 head space. Pour brine into jars leaving 1/4 headspace. Wipe jar swith wet paper towel. Add hot sterilized caps and lids. Process 30 minutes in boil bath. Begin timing once water had started to boil.
I used the leftover juice for pickled eggs. We will see how it turns out.